Arequipa Rocoto

About Arequipa Rocoto

The Arequipa Rocoto is a traditional Peruvian dish originating from the beautiful city of Arequipa. Renowned for its rich culinary heritage, Arequipa offers a unique blend of indigenous and colonial influences. The rocoto, a fiery pepper native to the region, is the star ingredient of this delightful dish. Stuffed with a savory mixture of meat, vegetables, and local spices, then baked to perfection, Arequipa Rocoto perfectly exemplifies the bold flavors and culinary creativity of Peruvian cuisine.

Ingredients

• Rocoto peppers - 4 large
• Ground beef - 500g
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Ground cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Oregano - 1 teaspoon
• Hard-boiled eggs - 2, chopped
• Peas - 1/2 cup
• Carrot - 1 small, diced
• Potato - 1 small, diced
• Milk - 1 cup
• Cheese - 100g, grated
• Salt - to taste
• Black pepper - to taste

Preparation

Before beginning the cooking process, ensure all your ingredients are prepared and ready for use. This includes washing and coring the rocoto peppers, chopping onions, mincing garlic, and preparing the vegetables according to the list.

Preparing the Rocoto Peppers

1. Preheat your oven to 180°C (350°F).
2. Slice off the tops of the rocoto peppers, carefully remove the seeds and veins without breaking the peppers.
3. Blanch the peppers in boiling water for about 2 minutes to reduce their heat, then rinse with cold water.

Cooking the Filling

1. In a large pan, heat olive oil over medium heat.
2. Add the onions and garlic, and sauté until the onions are translucent.
3. Mix in the ground beef, cumin, paprika, and oregano, cooking until the beef is browned.
4. Add peas, carrots, and potato. Season with salt and black pepper to taste.
5. Stir in hard-boiled eggs and mix well, then remove from heat.

Stuffing and Baking the Rocoto Peppers

1. Fill each blanched rocoto pepper with the prepared filling.
2. Place the stuffed peppers in a baking dish. Pour milk over the peppers, then sprinkle cheese on top.
3. Cover with aluminum foil and bake in the preheated oven for about 30 minutes.
4. Remove the foil and bake for an additional 10 minutes or until the tops are golden and bubbly.
5. Remove from the oven and let them cool for a few minutes before serving.

Enjoying Arequipa Rocoto

Arequipa Rocoto is best enjoyed warm, accompanied by a side of rice or a fresh salad to balance the spiciness of the peppers. For a more authentic experience, consider pairing this dish with traditional Peruvian beverages such as chicha morada or pisco sour. Be sure to savor the rich flavors and textures of this emblematic dish that beautifully captures the essence of Arequipa's culinary traditions.

Cooking Time

The overall cooking time, including preparation and baking, is approximately 2 hours.